Sous Vide

g8golfer

im fairly new to the site and I see a bunch of people using the Sous Vide. My question are they worth the $129 or does it take the fun out of using the BGE. I love the egg but the Sous Vide looks simple and from what I have been reading looks easy to use. Let me know what you guys think. Thanks. 

RRP

Well, sous vide is just another way of enjoying the cooking adventure. Sometimes I just want to try something different. For instance tomorrow I'm starting spare ribs for a 36 hour swim and then Sunday evening I will finish them off on my egg for sake of bark and saucing. When the weather is particularly nasty I enjoy cooking inside sous vide. If you want to expand your cooking horizon go for a unit, though if you are not in a rush watch for sales which happen now and then. Instead of $129 I paid $99.

bgebrent

Like Ron said, wait for a sale (they are common).  I'm glad I got into it.  Tomorrows cook will be using my Anova.

g8golfer

bgebrent what are u making tomorrow? Am I invited lol 

bgebrent

g8golfer said:

bgebrent what are u making tomorrow? Am I invited lol 

You're always welcomed brother.  Making chicken roulade stuffed with goat cheese, arugula and sun dried tomatoes.  Wrapped in prosciutto.  I'll post it.

Mattman3969

@bgebrent - overachiever.  

JohnInCarolina

Three racks of spares on now



to be finished on the Egg tomorrow.  I'll never go back.

Best used in combination with the Egg, IMHO.

SGH

JohnInCarolina said:

I'll never go back.

To being heterosexual?  





Sorry, I couldn't resist

JohnInCarolina

SGH said:

JohnInCarolina said:

I'll never go back.

To being heterosexual?  





Sorry, I couldn't resist

Seek therapy brother, you need it.

SGH

JohnInCarolina said:

Seek therapy brother, you need it.

No. If I'm wrong, I don't want to be right

bgebrent

Mattman3969 said:

@bgebrent - overachiever.  

You're a piece of work.  If ever I can find that diamond plate I might be able to give you a run for your money 

RRP

JohnInCarolina said:

Three racks of spares on now



to be finished on the Egg tomorrow.  I'll never go back.

Best used in combination with the Egg, IMHO.

OK - please enlighten me as this is the first time I'm trying sous vide with my spare ribs. I plan to go 36 hours at 140º. Then on my large egg at 300º direct for 1 hour to form bark (30 min) and then sauced for 30 min. That going to work or spell disaster? BTW I even am trying something different and have rubbed half racks tonight and then vacuumed them down in individual Food Saver bag sleeves for the swim time!

Judy Mayberry

Sous vide makes steak foolproof, and that goes for tri-tip as well. Sometimes tri-tip is just chewy, and however it's cooked doesn't matter. But sous vide it first and then reverse sear it...and it's like buttah.

bgebrent

The true forte of SV is Pork chops and chicken breasts.  Followed shortly thereafter by veggies and potatoes.  Steak other than a tri tip, not so much.  Buy one and post up brother!

JohnInCarolina

RRP said:

JohnInCarolina said:

Three racks of spares on now



to be finished on the Egg tomorrow.  I'll never go back.

Best used in combination with the Egg, IMHO.

OK - please enlighten me as this is the first time I'm trying sous vide with my spare ribs. I plan to go 36 hours at 140º. Then on my large egg at 300º direct for 1 hour to form bark (30 min) and then sauced for 30 min. That going to work or spell disaster? BTW I even am trying something different and have rubbed half racks tonight and then vacuumed them down in individual Food Saver bag sleeves for the swim time!

Ron that's quite a bit longer than I do them.  I do 18 hrs at 147.  The finish on the Egg is similar to what you have planned, but not as long.  I go 350 indirect for about 10-20 min meat side down to get some bark, then flip and finish in about another 30.  I would just be concerned that at 300 direct for that long you might burn them, so I would just monitor them.

Longest I have done is 24 hrs, and they were too tender.  I'd back way off your time but it's good to have a point of reference.  Let me know how they turn out.

RRP

JohnInCarolina said:

RRP said:

JohnInCarolina said:

Three racks of spares on now



to be finished on the Egg tomorrow.  I'll never go back.

Best used in combination with the Egg, IMHO.

OK - please enlighten me as this is the first time I'm trying sous vide with my spare ribs. I plan to go 36 hours at 140º. Then on my large egg at 300º direct for 1 hour to form bark (30 min) and then sauced for 30 min. That going to work or spell disaster? BTW I even am trying something different and have rubbed half racks tonight and then vacuumed them down in individual Food Saver bag sleeves for the swim time!

Ron that's quite a bit longer than I do them.  I do 18 hrs at 147.  The finish on the Egg is similar to what you have planned, but not as long.  I go 350 indirect for about 10-20 min meat side down to get some bark, then flip and finish in about another 30.  I would just be concerned that at 300 direct for that long you might burn them, so I would just monitor them.

Longest I have done is 24 hrs, and they were too tender.  I'd back way off your time but it's good to have a point of reference.  Let me know how they turn out.

Thanks for the advice! I will back off and do them for less time and higher. My approach was just flying based on faulty memory of what I thought I had read before!

Stormbringer

@g8golfer the sous vide compliments the BGE, rather than replace. Rather than being a panacea, it's another culinary device that, when used correctly and in conjunction with the rest of the kitchen arsenal, can bring out the best in your meal.

By complete co-incidence, I blogged about my first sous vide experiences yesterday, feel free to check it out.

https://www.thecooksdigest.com/2017/02/17/experiences-with-sous-vide-cooking/

I do a lot of veg in the sous vide, I believe that it keeps the nutrients in the item rather than have it disperse into the boiling water in a pan.

RRP

RRP said:

JohnInCarolina said:

RRP said:

JohnInCarolina said:

Three racks of spares on now



to be finished on the Egg tomorrow.  I'll never go back.

Best used in combination with the Egg, IMHO.

OK - please enlighten me as this is the first time I'm trying sous vide with my spare ribs. I plan to go 36 hours at 140º. Then on my large egg at 300º direct for 1 hour to form bark (30 min) and then sauced for 30 min. That going to work or spell disaster? BTW I even am trying something different and have rubbed half racks tonight and then vacuumed them down in individual Food Saver bag sleeves for the swim time!

Ron that's quite a bit longer than I do them.  I do 18 hrs at 147.  The finish on the Egg is similar to what you have planned, but not as long.  I go 350 indirect for about 10-20 min meat side down to get some bark, then flip and finish in about another 30.  I would just be concerned that at 300 direct for that long you might burn them, so I would just monitor them.

Longest I have done is 24 hrs, and they were too tender.  I'd back way off your time but it's good to have a point of reference.  Let me know how they turn out.

Thanks for the advice! I will back off and do them for less time and higher. My approach was just flying based on faulty memory of what I thought I had read before!

I just went back to your August 2015 thread and I see you did a 4 four cold rest so now I have changed my plans accordingly. Now onward with 18 hrs at 147, rest for 4 and finish indirect at 350. GOT IT!

JohnInCarolina

RRP said:

RRP said:

JohnInCarolina said:

RRP said:

JohnInCarolina said:

Three racks of spares on now



to be finished on the Egg tomorrow.  I'll never go back.

Best used in combination with the Egg, IMHO.

OK - please enlighten me as this is the first time I'm trying sous vide with my spare ribs. I plan to go 36 hours at 140º. Then on my large egg at 300º direct for 1 hour to form bark (30 min) and then sauced for 30 min. That going to work or spell disaster? BTW I even am trying something different and have rubbed half racks tonight and then vacuumed them down in individual Food Saver bag sleeves for the swim time!

Ron that's quite a bit longer than I do them.  I do 18 hrs at 147.  The finish on the Egg is similar to what you have planned, but not as long.  I go 350 indirect for about 10-20 min meat side down to get some bark, then flip and finish in about another 30.  I would just be concerned that at 300 direct for that long you might burn them, so I would just monitor them.

Longest I have done is 24 hrs, and they were too tender.  I'd back way off your time but it's good to have a point of reference.  Let me know how they turn out.

Thanks for the advice! I will back off and do them for less time and higher. My approach was just flying based on faulty memory of what I thought I had read before!

I just went back to your August 2015 thread and I see you did a 4 four cold rest so now I have changed my plans accordingly. Now onward with 18 hrs at 147, rest for 4 and finish indirect at 350. GOT IT!

Perfect Ron!

westernbbq

sous vide helped me achieve perfection with steak, chicken, scallops and salmon....

The biggest surprise i had with sv cooking so far is that it helps me thaw food to the perfect temperature, so the other day when kids demanded steak, i threw a couple of frozen new yorks in a bag and into the circulator bath...got the minimax fired up, made the side dishes ans by the time all that was done, approx an hour, the steaks were at perfect temperature.  No more two day fridge thaw

Sv will be perfect for sausage too so i am looking forward to that....

g8golfer

Well I couldn't resist so I bought one on Amazon and it should be here Monday. Can't wait to give it a run and I will post pics. Thanks for the input. 

Skiddymarker

JohnInCarolina said:

RRP said:

RRP said:

JohnInCarolina said:

RRP said:

JohnInCarolina said:

Three racks of spares on now



to be finished on the Egg tomorrow.  I'll never go back.

Best used in combination with the Egg, IMHO.

OK - please enlighten me as this is the first time I'm trying sous vide with my spare ribs. I plan to go 36 hours at 140º. Then on my large egg at 300º direct for 1 hour to form bark (30 min) and then sauced for 30 min. That going to work or spell disaster? BTW I even am trying something different and have rubbed half racks tonight and then vacuumed them down in individual Food Saver bag sleeves for the swim time!

Ron that's quite a bit longer than I do them.  I do 18 hrs at 147.  The finish on the Egg is similar to what you have planned, but not as long.  I go 350 indirect for about 10-20 min meat side down to get some bark, then flip and finish in about another 30.  I would just be concerned that at 300 direct for that long you might burn them, so I would just monitor them.

Longest I have done is 24 hrs, and they were too tender.  I'd back way off your time but it's good to have a point of reference.  Let me know how they turn out.

Thanks for the advice! I will back off and do them for less time and higher. My approach was just flying based on faulty memory of what I thought I had read before!

I just went back to your August 2015 thread and I see you did a 4 four cold rest so now I have changed my plans accordingly. Now onward with 18 hrs at 147, rest for 4 and finish indirect at 350. GOT IT!

Perfect Ron!

This is the preferred way at my house. StLouis rack in the bath at 147º for about 18 hours then into the ice bath/fridge until ready to hit the 300ºF egg indirect. The chill will allow a smoke ring and if you decide to wait a few days, the sealed ribs in the bag will keep in the fridge just fine. 
Lately, I've prep'd the ribs when purchased. Some rub, sauce and into the food saver bag. This way they go right into the ANOVA bath directly from the freezer. 
@JohnInCarolina - do you cover that cambro?

JohnInCarolina

Skiddymarker said:

This is the preferred way at my house. StLouis rack in the bath at 147º for about 18 hours then into the ice bath/fridge until ready to hit the 300ºF egg indirect. The chill will allow a smoke ring and if you decide to wait a few days, the sealed ribs in the bag will keep in the fridge just fine. 
Lately, I've prep'd the ribs when purchased. Some rub, sauce and into the food saver bag. This way they go right into the ANOVA bath directly from the freezer. 
@JohnInCarolina - do you cover that cambro?

Have to cover it, otherwise the evaporative cooling makes the water disappear - no bueno!

I don't add sauce but I do the same thing you do when I have extra racks - prep and put in the freezer.  It works like a champ!

rockymountaineggster

You guys and your peer pressure, I have 2 racks going in the bath momentarily now as well.  There may be a fresh batch of burbon slushies in the freezer also. Tomorrow will be a good day 

HogHeaven

There's so many things to do in the SV bathtub... poaching eggs (shell on) for Eggs Benedict is easy. Hamburgers are easy. Tri-Tips are much better SV'ed and seared on my charcoal starter.

Skiddymarker

JohnInCarolina said:

I don't add sauce but I do the same thing you do when I have extra racks - prep and put in the freezer.  It works like a champ!

Figured the lid was off for photographic purposes....SWMBO is a sauce on ribs kinda gal, so her "bag of bones" has some sauce on them, mine the more straight up approach. 45ml of sauce per rack does make a difference in the final product, adds some flavour during the long soak. Finish with the same sauce of course. 

danv23

Judy Mayberry said:

Sous vide makes steak foolproof, and that goes for tri-tip as well. Sometimes tri-tip is just chewy, and however it's cooked doesn't matter. But sous vide it first and then reverse sear it...and it's like buttah.

Can you detail your tri tip SV cook please?

westernbbq

Judy Mayberry said:

Sous vide makes steak foolproof, and that goes for tri-tip as well. Sometimes tri-tip is just chewy, and however it's cooked doesn't matter. But sous vide it first and then reverse sear it...and it's like buttah.

thanks for the heads up on tri tip!  How long add to what temperature

bgebrent

westernbbq said:

Judy Mayberry said:

Sous vide makes steak foolproof, and that goes for tri-tip as well. Sometimes tri-tip is just chewy, and however it's cooked doesn't matter. But sous vide it first and then reverse sear it...and it's like buttah.

thanks for the heads up on tri tip!  How long add to what temperature

125 for 60-90 minutes then reverse sear way hot on your egg.

Judy Mayberry

@danv23 and @westernbbq: I cut my tri-tips in half for my own convenience, there's only two of us, but probably it works for a whole one. I treat it like steak...130° F. for 1 to 2 hours (depends on whether it's the thin or thick end, for me). Season it before SV-ing it, or not. DON'T overcook it when reverse searing! Keep flipping it so all sides are seared and use that Thermapen. I aim for a finished 130° F., but with the uneven thickness at the small end, it's a guess.

HogHeaven

Judy Mayberry said:

@danv23 and @westernbbq: I cut my tri-tips in half for my own convenience, there's only two of us, but probably it works for a whole one. I treat it like steak...130° F. for 1 to 2 hours (depends on whether it's the thin or thick end, for me). Season it before SV-ing it, or not. DON'T overcook it when reverse searing! Keep flipping it so all sides are seared and use that Thermapen. I aim for a finished 130° F., but with the uneven thickness at the small end, it's a guess.

When SV cooking a Tri-Tip roast - TIME... is your tenderizer.

IMHO a 2 hour SV cook at 131° on a Tri-Tip roast is under cooked, the meat is too tough. From experience I can say that a 24 hour cook at 131° on a Tri-Tip roast is over cooked, the meat becomes to mushy! 

Being a californian where tri-tip is abundant and having experimented on SVing many Tri-Tip roasts... I can say that 12 to 15 hours is the sweet spot - at 131°.  After it is seared it will be as tender as a filet mignon. I like to serve it with a bernaise sauce. 

I sear them either in a cast iron skillet or on my charcoal starter with a BBQ grate over it.